4 Ingredient Baked Chicken Legs Recipes

4-INGREDIENT HONEY MUSTARD BAKED CHICKEN LEGS

Steps:

• In a small bowl, whisk together the honey, Dijon mustard, and whole grain mustard.
• Place the chicken legs in a baking dish so that they are mostly all touching, an 11x7 inch pan was perfect for me.
• Preheat the oven to 350 degrees F.
• Spoon the honey mustard sauce evenly over the chicken.
• Bake for 30 minutes. Remove the pan from the oven and flip the chicken over and then spoon the sauce over the tops again.
• Bake an additional 10 minutes. Remove the pan from the oven and flip the chicken over and then spoon the sauce over the tops again.
• Bake an additional 10-15 minutes until the chicken is cooked through and registers 165 degrees on an instant read thermometer.
• Remove from the oven, and let the chicken rest for 5 minutes. Spoon the sauce over the tops one additional time before serving.

SIMPLE BAKED CHICKEN LEGS

Steps:

• Place chicken legs in a medium bowl.
• Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
• When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
• Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Arrange on a platter and garnish with rosemary sprig. Serve warm.

CRISPY BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
• Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).